A Taste of Italy

Many Aruba's chefs have a decided international flair

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A Taste of Italy

These recipes were created by Chef  Vittorio Muscariello of the Hostaria da Vittorio Restaurant located at L.G. Smith Blvd. 380, Palm Beach, Aruba.

Spaghetti with Seafood  
Spaghetti con Frutti di Mare

Serves 4


½ cup extra-virgin olive oil
3 cloves garlic, chopped
12 very small clams
12 mussels
½ pound cleaned squid, sliced into rings
½ pound baby octopus, cut into small pieces
12 large shrimp, peeled and deveined
20 cherry tomatoes, halved
Salt and freshly ground black pepper to taste
¾ pound spaghetti
2 tablespons chopped curly parsley

Bring to a boil large pot of salted water. Meanwhile, warm the olive oil in a large saucepan over medium heat, then sauté the garlic about 2 minutes. Add the seafood and simmer for 4 minutes. Discard any clams or mussels that refuse to open. Add tomatoes, salt and pepper, and cook 3 minutes longer.

Add spaghetti to the boiling water and cook until firm. Then transfer the pasta into the saucepan with the seafood and cook for 2 - 3 minutes more. Sprinkle with parsley and serve.

Livorno Style Minestrone Soup
(Minestrone alla Livornese)

Serves 4

2 ounces prosciutto, cut into small cubes (about ¼ cup)
10 tablespoons extra-virgin olive oil
4 cups cooked cannellini beans
6 ounces fresh spinach (about 4 cups)
4 large leaves cabbage, shredded
2 medium carrots, diced
1 medium onion, diced
1 large baking potato, peeled and diced
1 zucchini, diced
4 plum tomatoes, fresh or canned, diced (if fresh, skinned)
2 cloves garlic, finely chopped
2 quarts chicken stock
½ pound (1 cup) Arborio rice
Salt and freshly ground black pepper to taste
¼ cup freshly grated  Parmigiano-Reggiano (Parmesan cheese)
2 Tbl chopped Italian parsley (flat-leaf)


Saute the prosciutto in half the oil in a medium-sized soup pot. Add the beans, vegetables an garlic, and stir to combine. Add the chicken stock, simmer for about 1 hour, add the rice, and simmer for about 25 minutes, or until the rice is tender but still firm. Stir in the remaining oil, season with salt and pepper. Spoon the grated cheese on top, sprinkle with parsley and serve.

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